Banana Cupcakes with Cinnamon Cream Cheese Frosting

Not only are we focusing on decorating cupcakes with beautiful sunflowers, we also have banana cupcakes on the to-bake list. And I have one more new cupcake recipe coming later this month, too! Not only this, I’m posting a new baking basics post all about cupcakes soon. Stay tuned for that!

All cupcakes, all month.

Banana– both the flavor and the fruit– is on both ends of the spectrum. You either love love love banana or loathe loathe loathe banana. My sisters are anti-banana, while my parents and I can’t get enough. Banana bread? The more bananas packed inside, the better. Banana cake? Pass me another slice. If you’re on the love side, sit back and stay awhile. If you’d rather pass, may I interest you in some equally as festive APPLE spice cupcakes instead?!

Judging by the response to my favorite banana cake, I’m thinking most of you are bananas for… bananas. (Couldn’t resist. I’m a dork.) I shared a layered version of the cake recently and topped it with brown butter cream cheese frosting. HOLY HECK that frosting is outrageous. All this banana razzmatazz put me in the mood to test out more frostings. Turns out, quite a lot can pair with banana! And rather than post 7534583 banana cakes, I decided cupcakes are the best option.

Today’s banana cupcake recipe is a mix of these banana cupcakes and my favorite banana cake. All of the recipes are very similar. We have that super-moist texture, plenty of cinnamon spice flavor, dense crumb (but still on the softer side too!), mega banana flavor, brown sugar, and lots of buttery goodness. Today’s cupcake recipe is basically 2/3 of the banana cake recipe, only with the same amount of banana. I wanted to pack AS MUCH banana into the cupcake as I could and we can totally get away with 3 bananas here. I also took a look at my original banana cupcake recipe, dropped out 1 egg and replaced with sour cream. I found the crumb in today’s version to be a little tighter– and they’re even moister.

This is your dream banana cupcake.

Here’s my favorite tip when making banana cake, bread, cupcakes etc:

Mash the bananas in the mixer! Using the paddle or whisk attachment, simply place your super ripe bananas inside the bowl and turn it on to medium-high speed. Mash ’em up! I used to mash bananas with my blender or food processor or with a fork (which takes some arm muscle!) but this way is soooo much easier and quicker.

Then transfer the mashed bananas to a separate bowl and don’t even wash the mixer bowl. Just place the butter/sugar inside and begin creaming as the recipe instructs. The batter all comes together, I promise.

This banana cupcake batter is creamy and thick. For best taste, texture, and to ensure proper rising– make sure you’re using buttermilk in this recipe. If you don’t have buttermilk on hand, check out my DIY sour milk option in the notes.

Now here’s the best part about this entire recipe: cinnamon cream cheese frosting! It blows my mind that 1 teeny little addition (literally just some cinnamon) can make such a noticeable difference. And now I wonder why I waited so long to add cinnamon to cream cheese frosting?! Will I ever go back? NOPE.

Directions:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.

Make the cupcakes: Whisk the flour, baking soda, cinnamon, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no flour pockets at the bottom of the bowl.

Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

Frost cooled cupcakes however you'd like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Top with salted caramel and/or a banana chip, if desired. Store leftovers in the refrigerator for up to 5 days.

Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Recipe Notes:

*Why room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.

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83 Comments

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Tried these tonight as we are hunkered down in Hurricane mode. I followed the recipe exactly and they were absolutely perfect! The banana flavor is amazing. And the cinnamon in the cream cheese icing is divine!! I just need to work on my piping skills next! Thanks for a great recipe! I hope you have the birth and delivery experience that you desire! My unsolicited advice: surrender to the process! That goes for new baby life too

Sally, these cupcakes are AMAZING!! So moist, great banana flavour, and the cinnamon cream cheese frosting…..it’s perfection. I made them tonight for a family friends birthday, and everyone just loved them. Thanks again for yet another fantiastic recipe.
Hope you’re enjoying your newborn snuggles!

Made these for a party this weekend and they were great! However, maybe I’m a crazy person but even when I feel like I am being liberal with frosting I have a ton left over :/ Oh well, looks like I need to make cinnamon buns now!

Omg Sally, these cupcakes are So. Good. SO GOOD, in fact, that before I even frosted them I left them on wire racks to cool while I put my daughter to bed and when I came back to make the frosting & top them I noticed my wire racks were looking a little sparse.. I asked my husband “how many cupcakes did you eat?” And he said “I dunno like 4 or 5” lol. But I did make the cinnamon cream cheese frosting and they were so delicious! You’re right, a little bit of cinnamon makes a big difference!
But honestly, the cupcakes are so moist and yummy on their own they don’t even need frosting!

These cupcakes are amazing beyond words! I made these for my Dad and Mom for “Grandparents Day” yesterday and when my Mom took her first bite she said ” This is the best thing I have ever ate.” So yes…these little babies are may new favorite cupcake! Sally you NEVER disappoint!

Reviews

Omg Sally, these cupcakes are So. Good. SO GOOD, in fact, that before I even frosted them I left them on wire racks to cool while I put my daughter to bed and when I came back to make the frosting & top them I noticed my wire racks were looking a little sparse.. I asked my husband “how many cupcakes did you eat?” And he said “I dunno like 4 or 5” lol. But I did make the cinnamon cream cheese frosting and they were so delicious! You’re right, a little bit of cinnamon makes a big difference!
But honestly, the cupcakes are so moist and yummy on their own they don’t even need frosting!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally